Beef and Cabbage Casserole

Missy Wimpelberg


This is a favorite with my co-workers. They ask for this at every potluck. Also, you can reduce the fat & sodium by using ground turkey and using low sodium fat free cream of mushroom soup.

pinch tips: How to Tie a Roast





20 Min


30 Min


head of cabbage
1 1/2 lb
ground beef
1 can(s)
cream of mushroom soup
1 medium
white onion, sliced into thin rings
potatoes, peeled and cut into thin slices
salt and pepper to taste
tabasco sauce to taste
1 can(s)
tomato soup

Directions Step-By-Step

Core then quarter and slice cabbage. Boil in salted water for 20 to 25 minutes. Meanwhile, brown ground beef and drain fat. Pour cream of mushroom soup into ground beef and stir until well mixed.
Place boiled cabbage into a rectangular baking dish. Place onion slices in a single layer over cabbage; place sliced potatoes in a single layer over onions. Sprinkle liberally with salt and pepper, and add Tabasco sauce to taste.
Pour ground beef mixture into baking dish and spread evenly. Cover with foil and place in a preheated oven (350 degrees). Bake for 25 to 30 minutes. Remove foil from dish and spread the tomato soup evenly over the casserole. Bake uncovered for 15 to 20 minutes more. Allow to cool 10 to 12 minutes before serving.

About this Recipe

Course/Dish: Beef, Casseroles
Other Tag: Quick & Easy